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Traditional Lavash is cooked in a tandoor oven (an oven of ancient origin still in use all the way from western China to India to Mali in central Africa ). After the oven is preheated, flat breads are slapped against the hot oven walls, then skillfully lifted off when they are done. |
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| Lavosh, lahvosh, lavash, is a traditional Armenian flat bread with ancient roots. According to the food historians, Lavash is still popular in the Caucasus and neighboring middle-eastern regions. The ancient recipe remains virtually unchanged. Current applications for this bread product reflect a broad range of culinary adaptation and professional creativity. Foodservice professionals agree wraps (of all kinds) are hot. |  |